Edamame "Guacamole" with Chile-Dusted Pita Chips
Joseph DeLeo
Ingredients
- 3 cups frozen shelled edamame, thawed
- 1/3 cup extra-virgin olive oil
- 1/4 cup warm water
- 1 cup frozen shelled edamame, thawed
- 1 diced small red onion
- 1 cup bottled diced roasted red bell peppers
- 1 cup diced yellow bell pepper
- 2 tablespoons lime juice
- 1 minced jalapeño
- 1 teaspoon extra-virgin olive oil
- 2 tablespoons chopped cilantro
- 2 tablespoons chopped parsley
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3 pitas
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1/4 teaspoon chili powder
Preparation
Preheat oven to 400°. Purée 3 cups edamame, 1/3 cup extra-virgin olive oil, and warm water in a food processor; set aside. Chop 1 cup edamame, and combine with red onion, roasted red bell peppers, yellow bell pepper, lime juice, jalapeño, 1 teaspoon extra-virgin olive oil, cilantro, parsley, 1 teaspoon salt, and 1/2 teaspoon pepper. Fold into purée. Slice pitas into eighths, and brush with olive oil; sprinkle with 1/4 teaspoon salt, 1/8 teaspoon freshly ground black pepper, and chili powder. Bake for 10 minutes. Serve with edamame mixture.
Print
- Yield: Makes 8 servings (serving size: 1/2 cup guacamole and 3 chips)
Chris Santos is the co-owner of and award-winning executive chef at The Stanton Social in New York City.
Nutritional Information
| Calories per serving: | 298 |
|---|---|
| Fat per serving: | 13g |
| Saturated fat per serving: | 1g |
| Monounsaturated fat per serving: | 7g |
| Polyunsaturated fat per serving: | 1g |
| Protein per serving: | 12g |
| Carbohydrates per serving: | 30g |
| Fiber per serving: | 5g |
| Cholesterol per serving: | 0.0mg |
| Iron per serving: | 3mg |
| Sodium per serving: | 653mg |
| Calcium per serving: | 88mg |
This Recipe Is
Chris Santos
Health
